According to an article in the July 2017 edition of INC., researchers in Rome and L’Aquila, Italy, say they’ve demonstrated a clear link between the consumption of chocolate and strong brain function.

Entrepreneur and artist Susan Brown has believed this all along and by combining both her passion and smarts has created a whole new level of chocolate. By fusing the benefits of cacao with the medicinal and ancient healing power of honey she has created an exceptional culinary experience that combines health, beauty and love all in one small bon-bon.

COMPANY PROFILE

Number of Customers: We sell in multiple store locations in both Minnesota and California and have a honey kitchen and showroom in St. Paul. Each location has a steady flow of customers.

Q&A

Q. What led to this point?

A. I founded Mademoiselle Miel in St. Paul in 2011, bringing together my passion for innovative art and minimalist design with my love for the natural world, the culture of cuisine, and the rich historic flavor of local surroundings.

I was working as an artist by the time I was in high school and have spent my life developing that talent, originally nurtured by my mother. I’ve worked in many mediums but chocolate has been an extraordinary outlet for me. It has brought together many of the things that are important to me and has also allowed me to create an experience for others.

There’s so many interesting things about chocolate, honey and bees. I was inspired to start keeping bees by my father-in-law who was a farmer in River Falls, Wis., after a visit to France (where I focused on all things bees and honey). I discovered that the Paris Opera House had been keeping bees on their roof for quite some time. I thought if they can do it in Paris, we can do it in St. Paul. I was the first rooftop beekeeper in the cities for some time. Now it is more widely accepted and supported by the public. I knew the flavor of the urban honey would make an exceptional filling for my bon-bons.

Now, 11 years later, we take care of over 33 hives, housed on the rooftops of several businesses throughout St. Paul and Minneapolis. My classic bonbons are filled with the honey and decorated with my signature artist’s touch: 24-karat gold leaf. I continue to find inspiration in multiple sources and support many cultural movements — from ecological awareness, to social justice, to Slow Food — but the bees’ work is where Mademoiselle Miel chocolate begins, artistic expression and artisanal method is where it becomes complete.

Q. What is your business?

A. We make house-made chocolate using fair trade, single origin cacao and local maple sugar; honey bonbons featuring St. Paul rooftop honey and assorted confections and creations.

Q. Where do you go for help when you need it?

A. I ask other chocolate makers, chocolatiers and artists when I get stuck. Legacy chocolates, Kul, St. Croix Chocolates and Chocolat Celeste are some of the local chocolate people who have been really helpful.

Q. What is the origin of the business?

A. Honey became the sweetener of choice because of its beneficial properties and ease of digestion. I realized its potential has not been tapped as a sweetener and began a lifelong quest to develop recipes and a lifestyle using good, clean food. My goal was to keep the food elevated so that I matched the quality of the ingredients with flavor and presentation. Eventually the prospect of working with chocolate presented itself when I met a Los Angeles chocolatier. Chocolate is so sensual and has been called “The food of the Gods.” It has been exciting to work with. I find it allows me to discover new ways to develop as an artist.

Q. What problems does your business solve?

A. We make chocolate that meets many special diets including Paleo and Whole 30. We also support local farms by purchasing our ingredients through them which in turn helps the community.

Q. Where did you pivot in your company’s journey? What big obstacle or hurdle did you have to overcome?

A. I feel like I am facing a big hurdle right now. The company has grown and I am faced with deciding how to keep it well balanced for growth.

Q. What personal strengths or skill sets do you bring to the business?

A. I am a hard worker and able to do many things. I am good with my hands, organized, artistic and relevant. All of these strengths help my business continue to grow and prosper.

Q. What are you most proud of?

A. I am most proud of the support of my family.

Q. What obstacles must you overcome to be wildly successful?

A. For the most part my biggest obstacle is financial.

Q. How are you funding your business — organically, angel or VC investments?

A. So far most of the funding has come out of pocket. I have taken some small loans but am trying to go debt free. I am facing equipment and labor costs with growth which are challenging that goal. I am considering crowd funding and always looking for an angel investor.

Q. What would be success for your business in the next 2-3 years?

A. To make a decent living for myself.

Q. In your opinion, what does it take to be a great entrepreneur?

A. I believe it mostly takes commitment.

Q. Why do you do what you do? What is your “why”?

A. I am passionate about beauty, bees and chocolate. My company has been a natural evolution of discovery and opportunity which continues to unfold and challenge me.

Q. How did 1 Million Cups St. Paul help you? Did you get valuable feedback? Did you get connected to resources?

A. I thought that the comments from the audience at 1 Million Cups were really helpful. The presentation I did for 1 Million Cups resulted in a presentation to investors which was also extremely helpful. I would like to continue to find more resources for volunteer help.

You can hear from startups like this one each Wednesday, 9-10 a.m. at the James J. Hill Center during 1 Million Cups St. Paul. The James J. Hill Center is a nonprofit in downtown St. Paul that provides access to business research, educational programming and a place to work. The Hill is open to the public 8 a.m.-4 p.m., Monday-Thursday. To keep updated on what startup is presenting next or to apply to present, visit www.JJHill.org.

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